Preparation:
sift together flour and 1 teaspoon salt cut in shortening to a coarse meal sprinkle with grapefruit soda-mix with a fork form into a ball wrap in plastic and chill for 30-60 minutes divide in half and rollout to size of pan used place in pan, line with foil, and weight with dried beans repeat with remaining pastry bake @ 425 degrees for 8 minutes remove beans and foil bake @ 425 degrees for 2 minutes remove from oven, cool combine cornstarch, sugar, and salt in a saucepan stir in water and grapefruit juice place over a medium flame bring to a boil, heat and stir for 1 minute, reduce heat heat and stir for 5 minutes remove from heat, cool for 5 minutes stir 1 tablespoon into beaten yolks-mix well whisk yolk mixture back into heated mixture stir in grated zest and butter-mix well allow to stand and cool for 10 minutes pour into prepared pie shells combine egg whites and cream of tarter-beat until frothy beat in sugar, 1 tablespoon at a time, until stiff and shiny spoon over filling to cover filling evenly bake @ 350 degrees for 10-12 minutes to toast top of meringue remove from oven, allow to cool completely serve slightly chilled |
